Chef Vivian's Deviled Eggs

By lorik

Ingredients

• 8 eggs
• 3 tablespoons butter, softened
• 2 tablespoons mayonnaise
• 2 teaspoons white wine vinegar
• 1/2 teaspoon sugar
• 1/4 teaspoon hot sauce
• Kosher salt and freshly ground black pepper, to taste
• Sweet paprika, for garnish

Details

Servings 8
Preparation time 10mins
Cooking time 25mins
Adapted from tastingtable.com

Preparation

Step 1

Directions

1. Fill a medium pot halfway with water and prepare an ice bath. Bring the water to a boil and then remove from the heat. Using a slotted spoon, gently place the eggs into the pot of water. Return to the heat and bring to a light boil. Cook for 11 minutes, then, using a slotted spoon, transfer the eggs to the prepared ice bath. Let cool completely, then peel and halve lengthwise.

2. Carefully scoop the egg yolks into a small bowl and reserve the eggs whites. Over a medium bowl, push the egg yolks through a fine-mesh sieve. Stir in the remaining ingredients until smooth, then transfer to a piping bag fit with a star tip. Pipe about 1 tablespoon of filling into 12 of the egg white halves, reserving the remaining whites for snacking or another use. Lightly dust with paprika and serve.